How To make Scallops & Mussels, Vinaigrette
36 Bay scallops
1 c Lemon juice, or more if need
36 Mussells, cleaned and de-bea
36 Asparagus
1 Boston lettuce
1 ts Parsley-chopped
Dijon mustard vinaigrette: 1 Egg yolk
4 tb Dijon mustard
1 Egg-hard boiled, chopped
1/2 ts Pepper
1/2 ts Salt
Sugar-pinch of 1 tb Onion-minced
1 Garllic clove-minced
2 ts Shallots-minced
2 ts Oregano
1 ts Basil
2 ts Parsley-chopped
1 c Olive oil
3 tb White wine
3 tb White vinegar
Fat grams per serving: Approx. Cook Time: 01:30 Remove small white muscle from scallops & mar-inate in lemon juice for one hour. Steam mussels, discarding any that do not open. Set aside. Cook asparagus in boiling, salted water for 6-8 min. or until al dente. Drain & cool. Drain off lemon juice from scallops. Mix scallops & mussels together w/ Dijon Mustard Vinaigrette. Prepare a bed of lettuce & lay as- paragus on top. Arrange mussels & scallops across the asparagus. Sprinkle with parsley and serve. VINAIGRETTE: Combine egg yolk & mus- tard. Add all ingredients except oil,wine & vinegar. Add oil slowly in stream then add white wine & white vinegar. When asparagus isn't in season,fresh,halved Bartlett pears or halved avocado may be substi- tuted. This dish may also be served as a main course in greater quantities.
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Mussel Butter Sauce, Scallops and Sablefish | Mussel Butter Broth!
Today, I made mussel butter sauce/broth paired with sablefish and scallops! I recently visited a restaurant with a Michelin star, and they served a really delicious mussel butter broth. It reminded me of how often I used to make mussel butter broth before, and I really wanted to show in the video!
I believe I made it long time ago, perhaps it's the third video I've ever uploaded in youtube (don't watch it I am embarassed!) so I wanted to show a most recent version!
Fish was tender, broth was tasty and baguette dipped in the broth hit the spot for me :)
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How to make Lemon Butter Sauce
Yield 3oz of sauce
Ingredients:
3 Tablespoons lemon juice
7 Tablespoons Salted butter
1 Tablespoon chopped parsley
Salt and Pepper to taste
Sugar to taste (if sauce is too acidic)
Lemon Pan Fried Scallops Asian Ginger & Cilantro Recipe Rye Bay coquilles St-Jacques
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Buy us a cup of coffee.
Thank you all so much for watching our recipe videos and supporting our channel.
If you would to further support and help us continue making our recipes for you, you can by buying us a coffee.
We do not endorse any products on our channel and are 100% self funded. A coffee goes a long way in helping us stay product placement free. Cappuccino, Latte, Espresso or a Flat White it is up to you. Many Many Thanks for all your ongoing support.
Lemon Pan Fried Scallops Asian Ginger & Cilantro Recipe Rye Bay coquilles St-Jacques. We got these scallops while on our travels in the most amazing town of Rye on the south coast of England. Rye bay scallops are very famous and delicious. Rye itself is just magical a acient town full of history. Check out the Ry Bay Scallop week website (yes they are that well known they have their own week) - - The town is really worth a visit if you are ever in the area. Scallops (like mussels and oysters) are bivalves, which means they have two shells attached by a hinge. There are three edible parts to a scallop: the creamy-white muscle meat, the orange coral (the roe), and the frilly membrane that encloses the muscle. Few people realise the membrane can be used in cooking, and some cultures eschew the coral. What to buy Queen scallops (Chlamys opercularis, also known as queenies) are small, sweet and affordable. King scallops (Pecten maximus) are much larger. Live specimens labelled 'diver-caught' are the best. Avoid scallops that are bright white in colour as they will have been soaked in brine to make them swell and appear larger. How to prepare
Scallops are easily overcooked and at their best when quickly prepared. Depending on size they should take no more than 5-6 minutes to cook, otherwise they become chewy bullets. Serving suggestions Steaming scallops Chinese style highlights their true flavour, while searing on a hot heavy-based pan gives a lovely sweet edge to the muscle meat. You could also roast them in a hot oven - the shell is a perfect container for baking and serving. Good matches include garlic, cream, mild curry spices, tomato sauces, soy sauce, herbs and white wine. Although coquilles St-Jacques simply means scallops in French, in the idiom of American cooks, the term is synonymous with the old French dish of scallops poached in white wine. As part of the HOW TO COOK GREAT NETWORK -
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